Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle. Dust a working surface lightly with flour and turn dough out onto surface. Flatten dough, roll out: Punch dough down.Prepare baking sheet: Butter a rimmed 15 by 10-inch jelly roll pan then line with parchment paper.Let rise: Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.Knead until smooth and elastic: Continue to knead on moderately low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough.Switch to a hook attachment then add another 1 cup flour. Add flour in increments, knead in mixer: Pour in 2 1/2 cups of the flour and mix until well combined.Fit mixer with whisk attachment and blend mixture until combined. Mix in remaining wet ingredients: Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter.Proof yeast: Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well.It may be a process but I promise it’s worth it! After you’ve made them a few times they become easy to make! Granulated sugar, brown sugar and powdered sugar.What Ingredients go into Homemade Cinnamon Rolls: It’s a serious love affair! Trust me you’ll love them too! This cinnamon bun breakfast treat really is a dream come true! I’ve made them time and time again. If you are going to add this much cinnamon to something and it’s the main flavor you may as well go for it.īetter than what you’ll get from the bakery! I highly recommend Saigon cinnamon if you can afford it (if you have a Costco membership I buy it cheap there), it really is the best. Then the buttermilk in the dough and the cream cheese in the frosting perfectly compliments the sweetness.Īnd the abundance of cinnamon is a must. They have the perfect amount of sweet between each the dough, the filling and the icing. Really these little pillows of deliciousness just melt in your mouth. These cinnamon rolls have the perfect amount of butter (no oil or margarine because why? Butter is always better!) They are unbelievably soft – especially when you eat one warm from the oven. You’ll be hanging onto this recipe for life! They’re super soft and fluffy, perfectly chewy with a hint of gooey, they’re jam packed with cinnamon flavor and they’re covered in a luscious cream cheese cinnamon roll icing. These homemade Cinnamon Rolls are my all time favorite (yes, they’re better than Cinnabon)! They are truly the best cinnamon rolls I’ve ever had, and I think it’s even safe to say you’ll never need another cinnamon roll recipe.
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